Greek Meat Sauce Kima Recipes

GREEK MEAT PASTA (MAKARONIA ME KIMA)

A staple pasta dish in the Greek house. The cinnamon is what gives it the flavorful richness. The combination of Greek Mizithra cheese makes it even better.

Provided by GreekMuse

Categories World Cuisine Recipes European Greek

Time 1h25m

Yield 10

Number Of Ingredients 13

Greek Meat Pasta (Makaronia me kima) image

Steps:

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 95.1 g, Cholesterol 68.9 mg, Fat 21.9 g, Fiber 5.8 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1277.9 mg, Sugar 11.1 g

Ingredients

1 (16 ounce) package rotini pasta
3 tablespoons olive oil, divided
1 pound ground beef
6 tomatoes, grated
1 sweet yellow onion, grated
½ cup water
3 tablespoons tomato paste
1 tablespoon ground cinnamon
½ teaspoon white sugar
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 cups shredded Mizithra cheese
1 cup shredded mozzarella cheese

MAKARONIA ME KIMA (SPAGHETTI WITH MEAT SAUCE)

This a Greek version of Bolognese. I consider it to be much tastier and more exotic than that typical marinara-based sauce taste that we are all used to here in America. I'm sure you all know how to boil pasta so I won't bother with telling you that. Just remember to cook it just a tiny bit over "al-dente" to be true to its Greek nature. Also, I prefer to eat this with 1 pound of thin spaghetti. Oh, and don't be stingy with the salt in the pasta water. It should taste like the sea, preferably the Mediterranean and not Long Island Sound. Coat the pasta with some margarine or some extra virgin olive oil.

Provided by Kefalonitissa

Categories Spaghetti

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Makaronia Me Kima (Spaghetti With Meat Sauce) image

Steps:

In a large pot with olive oil, turn heat to medium high.
Add the onion, garlic, and parsley and sauté till onion turns translucent. Be careful not to burn. Add a touch of salt. Add tomato paste, although really not necessary. Let it sauté while stirring.
Add the chopped tomatoes and let them release some juice.
Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper.
Add some water, just barely covering the meat.
Add the cloves, cinnamon, tomato sauce and stir.
Bring to a boil and then reduce to low heat. Cover and simmer for an hour and a half or until liquid is gone.
Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera.

Nutrition Facts : Calories 586.2, Fat 45.1, SaturatedFat 14.6, Cholesterol 115.7, Sodium 411.5, Carbohydrate 11.2, Fiber 2.5, Sugar 5.4, Protein 33.6

Ingredients

1 1/2 lbs 80% lean ground chuck
1 onion, minced
4 -5 garlic cloves, minced
1/2 bunch fresh parsley, minced
1/4 cup olive oil
2 tomatoes, chopped
3 -4 whole cloves
3 -4 dashes ground cinnamon
1 (8 ounce) can tomato sauce
1 teaspoon tomato paste (optional)
water
salt
pepper